Moville chef's Michelin-star
stint
21.09.10
POPULAR Inishowen chef
Brian McDermott has just returned from a week working
with Michelin star celebrity chef, Raymond Blanc.
Brian, who is a part-time lecturer at the North West
Regional College in Derry, spent a week at Blanc's
two-star Le Manoir Aux Quat Saisons in Oxford, and is
bubbling with enthusiasm about his experience.
A former student himself, Brian has been working with
the trainees at the college since March this year,
through the Industry into Education programme organised
by LSDA and North West Regional College. He has been
helping staff and students in Hospitality and Catering
to discover the importance and benefits of growing your
own produce.
It was with great excitement then, that Brian accepted
the offer to work for a week under the direction of
Blanc and his team at Le Manoir, which is renowned for
its multi-acre gardens in which much of the restaurant’s
produce is grown fresh each season. The opportunity
arose thanks to college catering lecturer Douglas
Walker, who completed a placement at the Oxfordshire
complex in 2008, and who has maintained a link with the
Michelin star staff.
“I was in awe of the gardens, which are cared for by
eight full-time staff” said Brian. All of Le Manoir’s
team of 56 chefs are encouraged to visit the vegetable
and herb patches, and to pick fresh produce to use each
day.”
Brian was expected to pitch in with the staff, and
worked in the intricate pastry section for two days and
on the savoury side for three days. “I was impressed by
the commitment and loyalty shown by the staff in every
section of the kitchen. I have returned enthused and
inspired by their passion and dedication to detail in
taste and style.” |
During his week Brian got a
sneak peek at the dishes that will feature in Raymond
Blanc’s upcoming TV series, Kitchen Secrets, as filming
was taking place in the restaurant. “It was amazing to
see Raymond at work in the kitchen, but you’ll have to
wait until it airs to see the dishes I saw being
cooked!”
Brian’s approach to his career in cookery was changed
drastically when his health deteriorated due to a heart
condition. “I had to re-evaluate my attitude to food and
to find a healthier way of working and preparing food.”
The consequence of this change has been the development
of his new career as a community chef, spreading the
message to local communities that it is simple to
prepare dishes that are healthier for the whole family.
“I am encouraging people to |
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North West Regional College lecturer,
Douglas Walker, left, is given some advice on the new
raised bed and herbs at the Strand Road campus by chef
Brian McDermott, who recently completed a placement at
Raymond Blanc's Le Manoir. |
reunite with food – giving
them the knowledge and skills to increase their use of
fresh produce, which impacts positively on their health
and on the environment by reducing the food miles of the
everyday meals we consume.”
For those working in the industry, Brian’s approach to
greener catering can also help to reduce the stress
levels of an often hectic job. “By taking the time each
day to tend to and pick fresh herbs and vegetables,
chefs can get away from the pressures of the kitchen. I
am hoping the raised beds and herb garden in the College
will be expanded as research has shown that the scent of
certain herbs can alleviate stress, so all students and
staff could benefit from these herbs growing around the
campus.”
The next big step for Brian is the launch of his book,
'Reunite with Food by the Community Chef', which will be
launched in the NWRC next month. “My experience in Le
Manoir has given me even more ideas and a renewed energy
to get the message to as many people as possible that
they can change their health and their environment by
choosing locally grown ingredients. I’ve been inspired
by many of the Michelin star dishes I helped to prepare
during my time, and I am already planning new recipes
that could be adapted at home.” |
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